Ingredients
8
8 servings
- •2 tablespoons salted butter
- •1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
- •½ medium onion, finely chopped
- •3 ½ cups chicken stock
- •1 (16 ounce) package penne pasta
- •½ teaspoon salt
- •¼ teaspoon garlic powder
- •1 (8 ounce) package cream cheese, cubed
- •⅓ cup Buffalo wing sauce
- •1 cup shredded mozzarella cheese
- •2 tablespoons crumbled blue cheese, or to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken and onion to the melted butter and saute until chicken is browned, about 5 minutes. Hit Cancel. Remove chicken-onion mixture with a slotted spoon and set aside.
- Add chicken stock to the pot. Scrape the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in penne, salt, and garlic powder. Layer the following ingredients on top of the pasta, without stirring: cream cheese cubes, chicken-onion mixture, then Buffalo sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow about 12 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add mozzarella cheese to the pot. Stir until cream cheese and mozzarella have completely blended into the sauce. Let pasta sit in the pot until sauce has thickened, about 3 minutes.
- Garnish servings with blue cheese.
Nutritional Facts
Per 8 servings
- Calories: 471
- Carbohydrate: 45g
- Fat: 19g
- Fiber: 2g
- Protein: 31g
- Sugar: 3g
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